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Dried Cherry–Chocolate Chunk Cookies
Bourke Street Bakery began in Sydney, Australia, and now has multiple locations in New York City. The bakery’s dark chocolate sour cherry cookies, one of their most popular creations, were the inspiration for these fudgy treats. Dried cherries hydrated in balsamic vinegar punctuate the cookies with bites of tangy, fruity flavor that offsets the richness of the butter, sugar and dark chocolate. If you like, you can substitute dried cranberries for the dried cherries. Either Dutch-processed or natural cocoa powder works, though we think natural cocoa gives the cookies a slightly more intense chocolate flavor.
24
Cookies
Tip
Don’t add the melted butter and chocolate mixture to the beaten eggs until the mixture has cooled until barely warm to the touch otherwise it will overheat the eggs.
40 minutes
plus cooling
Ingredients
-
150
grams (1 cup) dried cherries, roughly chopped
-
2
tablespoons balsamic vinegar
Directions
-
01Heat the oven to 325°F with the racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a small microwave-safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb the vinegar, about 1 minute; set aside.
Reviews
July 26, 2026
The Best Cookies I've Ever Had
These are absolutely delicious! I'm not a huge chocolate lover, I tend to just make chocolate things for others, but consider me converted. I will be making these so many times
February 27, 2026
Gluten free option?
Delicious!!!
Can these cookies be made gluten-free by substituting gluten-free flour for all-purpose flour? Thank you!
December 14, 2025
Read carefully!
I, too, ended up with a dough that looked more like brownie batter and less like cookie dough. But it turns out the problem was my reading comprehension vs. the recipe. I melted all 4 oz. of chocolate in with the butter. (Maybe if it said “divided” in the list of ingredients I would have caught it. ) I salvaged it by adding an extra 1/4 cup of flour and used a cookie scoop since it was still too loose for hand-shaping. I didn’t have enough dried cherries though, so I drained and squeeze dried some maraschinos that I roughly chopped and somehow it still turned out amazing. Can’t stop snacking on these. Excited to try it without my mistakes next time!
September 29, 2025
Really Great Cookie
This produced a really nice cookie. Chewy, flavorful, sophisticated. We'll be making this again. The dough came out very, very slack, more like brownie batter, so I added a quarter cup of flour. It was still pretty loose, but I was able to scoop it and bake it as directed to get a really nice result. Maybe I overmixed something? Definitely making it again in any case.
March 17, 2025
Just as described!!!
Didn’t change a thing and the cookies did not disappoint!
These are dangerous! My OH does not like tart so I skipped the balsamic and added 2 T of milk. For the first oz of chocolate I used semi-sweet chocolate chips and for the remaining 3 oz I chopped up a bar of Endangered Dark Chocolate Raspberry (in chunks bigger than chocolate chips.) I just cooked one sheet at a time, for 12 minutes each.
Hi, If I do have access to real dried sour cherries and don't need to use the dried cherries with balsamic vinegar, what should I use in place of the vinegar or just leave it out? But that could make dry cookies. Thanks in advance.
I would love more specifics on the type of dried cherries. For example, at Trader Joe's near here, there are a few options, including dried Montmorency cherries which are a more tart cherry. Which type are you using in this recipe? Thanks!
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Amazing cookies! The dried cherries/balsamic add a surprising tang. Followed the recipe exactly.